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How to make Dukkah rubbed snapper with moroccan red lentils

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 2 cups (400g) red lentils
  • 4 x 180g skinless snapper fillets
  • 2 tablespoons dukkah*
  • 1 1/2 tablespoons olive oil
  • 1 small red onion, thinly sliced
  • 1/3 cup thinly sliced preserved lemon rind* (white pith and flesh discarded)
  • 1/2 cup currants
  • 1/2 cup flat-leaf parsley leaves
  • 2 tablespoons white wine vinegar

Method

  • Step 1 Bring a large saucepan of water to the boil. Add lentils, return to the boil and simmer for 2-3 minutes until slightly softened. Be careful not to cook too long, as the lentils still need to be al dente. Drain and rinse in cold water.
  • Step 2 Rub the fish all over with the dukkah. Heat 1 tablespoon of the oil in a frypan over medium-high heat.
  • Step 3 When hot, add the fish and cook for 3-4 minutes each side until fish is just cooked and dukkah crust is toasted.
  • Step 4 Meanwhile, combine the lentils in a bowl with the onion, preserved lemon, currants, parsley, vinegar and remaining oil, then serve with the fish.